Rebecca Masson, Houston’s “Sugar Fairy,” trained at Le Cordon Bleu and worked in top New York kitchens before launching Fluff Bake Bar in 2011. A Top Chef: Just Desserts alum, she gained acclaim working with leading Houston chefs. Her bakery was named one of the South’s Best by Southern Living, with features in Food & Wine, Time, and more.
Chef Cedric Maupillier began his career in France at 15, later training in Michelin-starred kitchens. After moving to the U.S. in 2002, he worked at Maestro, Citronelle, and Central. He opened Mintwood Place in 2011 and Convivial in 2015, earning RAMMY and James Beard honors. This summer, he becomes Executive Chef of Barbouzard in Washington, D.C.
Chef Shanita, a Kansas City native, is a civic-minded chef focused on food-based solutions for Eastside communities. A Johnson County Community College graduate, she owned a restaurant and competed on Cutthroat Kitchen. In 2019, she founded The Prospect KC, a social enterprise addressing food insecurity and unemployment through culinary training, nutrition education, and workforce development programs.
Margot, a Nashville native, discovered her passion for cooking early on. After studying and training at the Culinary Institute of America, she built a following in NYC before returning home. In 2001, she opened Margot Café & Bar, earning acclaim for her rustic, French-Southern, ingredient-focused cooking style.
Joshua McFadden is a James Beard Award–winning chef and author known for his fresh, vegetable-driven cooking. His debut, Six Seasons, won a James Beard Award, and his latest, Six Seasons of Pasta, explores seasonal inspiration through pasta. With experience at Franny’s, Momofuku, Lupa, Blue Hill, and Ava Gene’s, he blends creativity, innovation, and technique with respect for seasonal ingredients.
Felix Meana is co-founder and Chief Experience Officer of the Button Meana Group, parent of the James Beard Award-winning Cúrate. He began at elBulli as front of house manager, later working with José Andrés’ ThinkFoodGroup. Now in Asheville, he leads guest experience across restaurants, travel, and e-commerce, blending hospitality expertise with a passion for unforgettable moments.
Chef Ross Melling founded R.A.M. Provisions to craft elevated dining experiences beyond the restaurant setting. With over 25 years in top kitchens including The French Laundry and Per Se, he led culinary operations for Chef Thomas Keller’s acclaimed restaurants. Now based in Napa Valley, Ross brings Michelin-level expertise to bespoke events and unforgettable gatherings.
Originally from Mexico City, Chef Andrés trained at Le Cordon Bleu and gained experience at Disney’s Cítricos. In 2012, he joined NORMAN’S, embracing New World Cuisine. Returning to Cítricos in 2021 as Chef de Cuisine, he earned three Michelin Guide recognitions for his passion and dedication to excellence.
Professional Experience: Pastry Chef Instructor, Cesar Ritz Colleges Culinary Arts Academy, Lucerne, Switzerland. Head Pastry Chef, The Landmark London Hotel, London, England. Pastry Chef Instructor, Senior Master Chef Trainer, Cordon Bleu International, London; Seoul, South Korea. Senior Pastry Chef Instructor, Westminster Kingsway College, London. Corporate Assistant Pastry Chef, Albert Uster Imports Inc., Gaithersburg, MD. Assistant Pastry Chef, Ritz Carlton Hotel, McLean, VA; Broadmoor Hotel, Colorado Springs, CO. Executive Pastry Chef, Westin Carambola Beach Hotel, Resort, and Spa, St. Croix, United States Virgin Islands. Pastry Cook/Night Baker, Ventana Canyon Resort Hotel, Tucson, AZ. Pastry Cook, Canyon Ranch Spa and Resort, Tucson.